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Autumn Rotisserie Chicken Chili

"This is a first-rate chicken chili made with prepared-made rotisserie chicken in an effort to hold you and your circle of relatives heat on the ones cool autumn nights."

Ingredients :

cooking spray
three candy potatoes, peeled and cut in 1-inch cubes
2 tablespoons olive oil
1 medium onion, finely diced
three cloves garlic, minced
2 teaspoons Worcestershire sauce
2 teaspoons ground cumin
2 tablespoons chili powder
1 (32 fluid ounce) box bird broth
1 pound rotisserie hen, or extra to taste, chopped into chew-sized portions
1 (15.25 ounce) can white corn, tired
1 (15 ounce) can kidney beans, tired and rinsed

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

Preheat the oven to 350 levels F (one hundred seventy five ranges C). Coat a baking sheet with cooking spray.
Spread candy potatoes frivolously onto the organized baking sheet.
Bake within the preheated oven until gentle, approximately 25 minutes. Remove from oven and set aside.
Heat a big skillet over medium-high warmth. Add olive oil and diced onions. Cook until gentle and starting to brown, 3 to 4 minutes. Add garlic, Worcestershire sauce, cumin, and chili powder; prepare dinner approximately three minutes more.
Add bird broth, chicken, corn, and kidney beans to the skillet. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer for 30 minutes.

Notes :

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